Recently I have been fortunate enough to receive a Bella Pressure Cooker for me to test out. I have never used a pressure cooker before so this was such an exciting opportunity for me!
Pressure cookers are great for pretty much anything but best for soups, stews, rice and tons more. I for one really struggle cooking rice, I don’t know what it is about rice that makes my life a complete misery. I can cook just about anything, but rice. Nah.
You can literally pour in your rice and water, set the timer and crack on. The rice will be fluffy and cooked to perfection. It’s a life saver!
The pressure cooker comes with a manual but also a little recipe book of things you can cook with the cooker. The first couple of times, I had made some soups to see just how they would work. You put all the ingredients into the pot, place a timer and just let it do it’s thing. Come back a couple of hours later and you will open the lid to find a beautifully stewed soup, hot n’ fresh (out the kitchen…).
Today I’ll show you just how I made this Spaghetti Bolognese. In Britain, going home for dinner at your school mates often meant a bland, boring dinner. No offence to the mama’s out there, but many of them cook the same sort of thing, Lasagne, Shepherds Pie, Bolognese… And there’s nothing wrong with that. Growing up with a French mum I never got any of those British ‘Pub’ sort of classics. Think Bangers and Mash. But me and my brother used to laugh a lot, because we were always able to predict the sort of meal we would have in primary school when we went round our mates for dinner. We’d even have friends reduced to tears at the dinner’s my mum would make them. One genuinely cried because there was a pea on his plate. I know.
So when I say Spaghetti Bolognese, I often remember the bland mushy school lunches and dinners round our friends houses. But let me assure you, this is far from the lukewarm plated up mush served on your canteen tray.
For 4. Cooking time: 2-3 hours
-1 pack of minced meat, preferably beef.
-1 large onion, diced
-3 celery stalks, diced
-4 carrots, diced
-1 tin red kidney beans
-1 tin chopped tomatoes (if you aren’t lazy, chop up some tomatoes yourself and let them simmer until they soften into a thick sauce)
-1 pack spaghetti
-Salt/Pepper to taste
Using the Bella Pressure Cooker, or any pressure cooker you have, cover the bottom of the cooker with olive oil. Then, using the ‘BROWN’ option, brown the beef until golden so for about 6 mins. Remove the meat and then ‘SAUTÉ’ the onions, celery and carrots for about 5 mins. Pour in the tin of tomatoes, tin of beans and beef back into the pot, adding a bay leaf, dried oregano and a generous pinch of salt and pepper. Leave the ingredients in the pot under the ‘SLOW COOK’ option. Leave it for as long as you want. I left it on for about 1 hour and a half, then left it on the ‘WARM’ option for another 30-45 minutes. So in total, the sauce was cooking for a good two hours. Keep checking up on the sauce, taste it and if it needs more salt or pepper, add. Remove the bay leaf. 15 mins before you are ready to serve, boil a pan of water and cook the spaghetti to instructions. Remember to salt your water!
When the pasta is cooked, serve up. Grate a generous amount of parmesan all over the pasta and some fresh basil leaves. Remember, there is never too much parmesan.
Sit back and enjoy your delicious meal. And with no fuss, it’s worth it. You can prep your meals hours in advance the cooker will do it’s thing.
This cooker is perfect for busy people and for those who are feeling a little lazy. Perfect.
Do you have a pressure cooker? If so, comment below and tell me your favourite recipes!